At Cheshire Pork® we remind our customers that we are not just a breed. We have the advantage of more than 40 years of selective breeding by choosing only the top 3% of our heritage breeds, which is what gives our pork superior ﬂavor, consistency, and marbling.
Why Cheshire Pork Every Time
Heritage Breed Genetics with over 40 years of breeding and choosing only the top 3% performers
Superior marbling (intramuscular fat = flavor)
High in oleic acid (monounsaturated fat), which lowers “bad” cholesterol and increases “good” cholesterol
Has a velvety, irresistible “mouthfeel”
We are the only marketed pork brand that includes Chester White genetics
Higher pH level (ensures moisture retention when cooking)
Single source genetics, total feed control
Genetics provided by Ivey Spring Creek Farms
Our Cheshire White breed is virtually free of the stress gene = better flavor
High Minolta scores (measured for red coloring in raw pork)
We are the Official House Purveyor for the James Beard Foundation
Cheshire Pork® is family owned and managed by fourth generation farmers whose success has been achieved through hard work, determination, by being innovative business leaders in their community, and by upholding customer satisfaction as the number one driving force in all that they do.
1972: After getting his degree at university, Ted Ivey began working with his family’s farm and his father-in-law’s hog farm.
1976: Esther Ivey and Ivey Spring Creek Farms™ were born (ISCF is a seed stock genetics and animal welfare management company).
1978: While in Dumas, Texas to pick up spotted pigs, Ted’s trusted friend and ranch owner, Jerry Sturgis, talked Ted into purchasing his ﬁrst Chester White heritage breed hogs.
1978 to early 1990s: Over the next 25 years, the Ivey family meticulously selected their animals for traits that were marketable for flavor and consistency, all the while selling a majority of their ﬁnished product to Japan. Esther took on an active role at the farm by hand feeding the hogs and working with the animals in every step of the process: from breeding and weaning to ﬁnishing. During this time, the Chester White genetics rose to the forefront during this time, as they rank at the top in pH, marbling, cooking loss, color scores, tenderness, intramuscular fat, juiciness, minolta reading, and lipid content. In most cases, they rank 5%-30% better than other maternal lines. In total scores using the National Barrow Show Progeny test rankings, the nearest maternal line is 50% lower than Chester White, which was proven in a ten-year NBSP Sire test, veriﬁed by the National Pork Producers Council.
1992: The Japanese detected the diﬀerentiation in the Ivey genetics and animal welfare practices, so they initiated a partnership in order to get only Ivey genetics and animal management all the time. The Japanese, being the inventors of “umami,” were discerning and very particular about the quality of their food products. They often rejected American Pork products coming into their country, especially since in the early 1980s when American Pork was on the fast track to becoming “the other white meat.” The Ivey genetics gained recognition from the selective crossing of their heritage breeds as they developed a product with perfect pale rose color, a tender and succulent meat texture, and great marbling the Japanese call “sashi.” The Ivey genetics consistently produce a quality pork with a softer, sweet fat, creating a velvety mouth feel.
1995: The “Silky Brand” was born for export to Japan and featured all Ivey genetics and animal management. Silky Brand™ Pork outsells 400 other Japanese pork brands to this day.
2009: Esther and her husband, Bela Nagypal, moved back to Goldsboro, North Carolina with their infant son. There they were reintroduced to the ﬂavor diﬀerence in the pork she had helped raise on her family’s farm since her childhood.
2010: Esther, by going to chefs’ back doors and urging them to taste her pork, found there was a market for her family’s superior products right in her own backyard. Esther urged Ted that Americans do want a better tasting pork and with his help she would develop a marketplace. Chef Vivian Howard of The Chef and the Farmer in North Carolina became her ﬁrst customer and still purchases Cheshire Pork® to this day.
2010: Heritage Farms Cheshire Pork® brand was born, utilizing Ivey Spring Creek Farms genetics and animal welfare for the United States’ discerning chefs and consumers by ﬁrst concentrating in North Carolina for growth.
2011: Southern Foods (present day) Cheney Brothers began distributing Cheshire Pork.
2016: Heritage Farms Cheshire Pork became available in 21 states with 20 distributors.